Jambalaya with Andouille Sausage and Shrimp
Jambalaya with andouille sausage and shrimp is a spicy, go-to New Orleans style meal. Sure to please.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 servings
- 12 oz. andouille sausage, sliced 1/4" thick coins
- 2 tbsp vegetable oil
- 12 oz. large shrimp, raw, peeled and deveined, tail off, cut into 2 pieces
- 1 green bell pepper, chopped
- 1 med. yellow onion, chopped
- 2 stalks celery, chopped
- 5 cloves garlic, minced
- 1 14.5 oz. can petite diced tomatoes,
- 1 1/2 tbsp cajun seasoning
- 1 tbsp sweet paprika
- 1 1/2 cups long grain rice* optional
- 3 cups chicken broth* (more if necessary optional
Use a dutch oven or stock pot on medium high heat, add the vegetable oil and sausage and cook, stirring occasionally, until the sausage is browned, 6 minutes.
Lower the heat to medium and add the green pepper, onion, and celery. Cook until softened, 7 or 8 minutes. Add the garlic and cook an additional minute.
Add the canned tomatoes and spices. Rinse the tomato can with 1/2 cup of water and add to the pot. Bring to a boil.
To cook the rice in the same pot, add 3 cups of chicken broth, bring to a boil, then add the rice. Simmer for 15 minutes, adding additional broth if needed. Taste and adjust seasonings adding a small amount of cayenne pepper or Tabasco if desired.
Add the shrimp, stir and cook until pink, 4 minutes.
Serve the jambalaya hot over rice.
Nutrition information includes 3/4 cup of cooked white rice Any Cajun style seasoning can be used, (salt, onion powder, garlic powder, paprika, cayenne pepper, black pepper, white pepper, thyme). I used Paul Prudhomme Blackened Redfish Magic. Aidell's Cajun Andouille Sausage is recommended. The sausage has a thin casing which is left on. To lower the carbohydrates, serve the jambalaya over cauliflower rice. Available in the freezer section, cook according to label instructions, (either microwave or pan fry).